Bruschetta with Roasted Red Peppers and Asparagus

Bread:

• 1 French baguette, cut into slices
• 1 cup olive oil
• Sea salt
• Pepper

Asparagus:

• 1 bunch asparagus
• 2 tablespoons olive oil
• Sea salt
• 1/2 cup shredded parmesan cheese

Roasted Red Pepper:

• 2 red peppers, roasted
• 2 garlic cloves
• 2 tablespoons red wine vinegar
• 1/2 cup olive oil
• 1/4 cup parmesan cheese
• Sea salt
• Pepper

1. Set the oven to 350 degrees.
2. Slice the baguette and place on a sheet pan. Drizzle generously with olive oil and sprinkle with salt and pepper, toast in the oven until golden brown.
3. Brush down and clean your grill well, then oil with vegetable oil or spray. This is very important, so that the asparagus sits on the grill to get nice charr marks.  
4. Place asparagus, so they are all touching the grill and laying flat not on top of each other. Be patient and do not keep moving them, let the cook. When they are nicely charred on one side, they should be cooked through. If they are very thick, flip and continue to grill until crisp but cooked through. Then remove from the grill brush with olive oil and set aside.
5. You can either buy roasted peppers or roast your own. If you want to roast your own peppers then place the peppers on a high heat grill or directly on a gas burner on high heat right on top of the flames. Let them cook until they are completely charred all over, turning as they blacken. When the entire surface is charred, place them in a ziplock bag or bowl covered with plastic and let the peppers cool for about 20 minutes.
6. When the peppers are cool, place them on a cutting board and scrape off 80-90% of the charred black bits. You want to leave some for flavor. Remove the stem and seeds.
7. Place peppers, garlic olive oil, vinegar and parmesan in a blender or food processor and purée. Then taste and season with salt and pepper.
8. Smear roasted pepper purée on toasted baguette and top with grilled asparagus and shredded parmesan cheese.